Egg Drop Soup / 卵スープ

An Almost Instant Soup
Ginger and Parsley Are Key

Mirin - Japanese Cooking Wine


While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too.  Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something.  It’s quickly made, but you need Dashi Stock or Chicken Stock to begin.

Egg Drop Soup / 卵スープ



2 pints Dashi or Chicken Stock

The Mixture:
1 1/2 teaspoon Salt
1 teaspoon Sake
2 teaspoon Soy Sauce

2 Eggs
1 small finger fresh Ginger root, thinly sliced
Parsley few sprigs for garnish


First blend the Salt, Sake and Soy Sauce and set aside

Bring the Dashi or Chicken Stock to a boil.  Put in the Mixture and simmer a few minutes.

Beat the Eggs to a froth and using a slotted spoon, add a little at a time to the Soup, which should be kept boiling at a very low simmer.

Don’t pour in the egg mixture all at one time, as it would them clump up and sink to teh bottom.  Instead, add a little at a time.

When all the Egg mixture hss former delicate “flowers” on the surface of the soup, serve in individual bowls.  Add a slice of ginger and a sprig of parsley if desired.  Makes enough for 4 to 6 people.


Japan - Tokyo, Ameya Yokocho 2

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